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Home » Pantry Recipes » Fig, Rosemary, and Pistachio Crisps

Fig, Rosemary, and Pistachio Crisps

Sep 13, 2020 · 4 Comments

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Rosemary crackers are an ideal fall snack, and this version is jazzed up with dried figs and pistachios for a crisp autumn bite. This recipe comes from The Simple Bites Kitchen cookbook by Aimée Wimbush-Bourque and was published with permission.

Rosemary crackers on a plate with hummus and vegetables surrounding.

This post first appeared November 22, 2017, and was last updated September 13, 2020.

The Simple Bites Kitchen is the latest release from Canadian food blogger superstar Aimée Wimbush-Bourque. Known for wholesome, flavourful family recipes on her blog, Simple Bites, Aimée is also a former chef, and zero-waste and zero-hunger advocate.

The Simple Bites Kitchen cookbook is jam-packed with nutritious and fairly simple to make recipes for family meals and gatherings. We love Aimée’s recipe for fig, rosemary, and pistachio crisps; They’re the best crackers for cold weather!

Like the process of baking biscotti, the rosemary crackers are twice-baked; First in a mini loaf tin, then sliced and baked again to crisp. During the second bake the rosemary crackers turn deep dark gold, and the flavour is out of this world!

There are so many complementary flavours here – honey, rosemary, figs, and orange zest. They play beautifully off of one another for true autumnal and winter vibes. Served simply with hummus, cheese, or any number of spreads, they’re a gorgeous and tasty snack or addition to a charcuterie board.

Jump to:
  • Ingredients
  • Method
  • Tips & Notes
  • Substitutions
  • Recipe

Sliced crackers jumbled together.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions.

Ingredients

  • Whole wheat bread flour
  • All-purpose flour
  • Baking soda
  • Sea salt
  • Dried figs
  • Pistachios
  • Pumpkin seeds
  • Sesame seeds
  • Ground flaxseed
  • Fresh rosemary
  • Buttermilk
  • Demerara sugar
  • Honey
  • Orange zest
Rosemary cracker ingredients.

Method

Preheat the oven and grease 4 mini loaf pans. Line the bottoms with parchment paper.

In a large bowl, stir together all of the dry ingredients until everything is just coated in flour.

Dry ingredients for crackers in a large glass bowl.

In a small bowl, stir together the buttermilk, sugar, honey, and orange zest until the honey is incorporated. Add the liquid to the flour and mix together until just combined.

  • Woman's hand pouring a bowl of wet ingredients into a larger bowl with flour.
  • Mixing the wet ingredients into the flour mixture.

Divide the batter among the loaf pans.

Cracker batter in lined mini loaf tins.

Bake for 20 to 22 minutes, until golden and springy to the touch. Remove loaves from the pans and cool completely on a wire rack. Once cooled, wrap tightly in plastic wrap and chill or partially freeze before slicing.

Mini loaves of the crackers before slicing.

Preheat the oven and set the oven racks in the upper and lower third positions.

Remove the plastic wrap from the loaves. Using a serrated knife, slice them as thinly as you can and place the slices on a single layer on two cookie sheets. Bake halfway, then turn them over and continue to bake until deep golden. They will crisp up as they cool.

Cool completely on wire racks. Store in an airtight container at room temperature for up to one week, or freeze for up to six months.

Pistachio and fig crackers on a plate with hummus.

Tips & Notes

If you don’t own mini loaf tins use two standard loaf tins instead.

Substitutions

Make these rosemary crackers vegan by using vegan ‘buttermilk’. Just mix the same amount of non-dairy milk as the recipe calls for with a teaspoon of lemon juice or apple cider vinegar.

Other nuts can be used in place of pistachios, based on what you have on hand. Chopped walnuts or hazelnuts match up with the other flavours perfectly.

Figs can be swapped out for dried cranberries, apricots, or even raisins.

More Cool Weather Baking Recipes We Love!

Pumpkin Chocolate Marble Loaf With Maple Drizzle

Vegan Gluten-Free Banana Bread

Nut-Free Granola With Honey

Chewy Vegan Ginger Spice Cookies

Chocolate Chip Zucchini Loaf

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

Continue to Content

Recipe

Yield: 8 Dozen

Fig, Rosemary, and Pistachio Crisps

Rosemary crackers on a plate with hummus and vegetables surrounding.

Rosemary crackers are an ideal fall snack, and this version is jazzed up with dried figs and pistachios for a crisp autumn bite. This recipe comes from The Simple Bites Kitchen cookbook by Aimée Wimbush-Bourque and was published with permission.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 cup (150 g) whole wheat flour
  • 1 cup (150 g) all-purpose flour
  • 2 tsp baking soda
  • ½ tsp sea salt
  • 1 cup (250 ml) chopped figs
  • ½ cup (125 ml) chopped pistachios
  • ½ cup 125 ml) raw pumpkin seeds
  • ¼ cup (60 ml) sesame seeds
  • ¼ cup (60 ml) cup ground flaxseed
  • 1 Tbsp finely chopped fresh rosemary
  • 2 cups (500 ml) buttermilk
  • ¼ cup Demerara sugar
  • ¼ cup (60 ml) liquid honey, warmed
  • Zest of 1 orange

Instructions

  1. Pre-heat the oven to 350ºF (180ºC). Grease 4 mini loaf pans with oil and line bottoms with parchment paper.
  2. In a large bowl, stir together the whole wheat flour, all-purpose flour, baking soda, and salt. Add the figs, seeds, nuts, and rosemary. Stir just until everything is coated in the flour.
  3. In a small bowl, stir together the buttermilk, sugar, honey, and orange zest until the honey is incorporated. Add the liquid to the flour and mix together until just combined.
  4. Divide the batter among the loaf pans. Bake for 20 to 22 minutes, until golden and springy to the touch. Remove loaves from the pans and cool completely on a wire rack. Once cooled, wrap tightly in plastic wrap and chill or partially freeze before slicing.
  5. Preheat oven to 300ºF (150ºC). Set the oven racks in the upper and lower third positions.
  6. Remove the plastic wrap. Using a serrated knife, slice the loaves as thinly as you can (aim for ⅛-inch (3-mm) thickness if possible) and place the slices on a single layer on two un-greased cookie sheets. Bake for 15 minutes, then turn them over and bake for another 15 to 20 minutes, until deep golden. They will crisp up as they cool.
  7. Cool completely on wire racks. Store in an airtight container at room temperature for up to one week, or freeze for up to six months.

Nutrition Information:

Yield:

96

Serving Size:

1

Amount Per Serving: Calories: 25Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 51mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 1g

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.

© Aimée Wimbush-Bourque
Cuisine: American, Canadian, / Category: Pantry Recipes
Previous Post: « Peach Galette With Raspberries & Ginger
Next Post: Apple Cheddar Loaf With Cinnamon »

Reader Interactions

Comments

  1. Tori//Gringalicious.com says

    November 23, 2017 at 10:39 am

    What a perfect holiday recipe! Thanks!

    Reply
    • Sophie Mackenzie says

      November 27, 2017 at 11:41 am

      I’m so happy you like it, Tori! We gobbled up the entire batch over a couple of days and a couple of friends coming over. These crackers are seriously a life saver <3

      Reply
  2. Kris Osborne says

    November 24, 2017 at 11:55 am

    Stunner of a post, Sophie! I’m so excited to make these and keep a little stash in the freezer. Sounds like heaven!!

    Reply
    • Sophie Mackenzie says

      November 27, 2017 at 11:41 am

      Yay! Thanks Kris! I hope you enjoy them as much as we did!

      Reply

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